P.H. Indicator papers

[alefric]

Now this could sound a bit thick but could someone please tell me in which part of the brew i need or should use them......Liquor....the mash.....the boiler or the FV.

Andrew

[Gurgeh]

mash - after about 5 or ten minutes. you're looking for pH5.2

cut them 2 or 3 times lengthways and you'll have 2 or 3 times as many.

if you're from yorkshire then please bare in mind that of you slice each one into 50 strips you may not be able to see the colour at all

[highwayman]

Damn ..I am a Yorkshireman and have only been using the ONE strip

A very good tip Gurgeh.. will have to see if I can cut another 49

[Bongo]

lol good stuff Gurgeh,one to remember.

[alefric]

Thanks Gurgeh.......i think! Thats what i did but thought i was wrong......5.2 without any adjustments........By eck this yorkshire waters grand. No wonder God chose to come from here. BTW how do you know you can't see if cut them into 50!![/img]

[Oggy' Bar]

My mash is also usually bang on pH5.2....but really this means Bu66er all, as my water is soft as 5hite or to quote United Utilities "very soft". It has nowt in the way of minerals in it.

My first use of DaaB's water test kit and Graham Wheelers calculator suggests I need to add Gypsum, Magnesium Sulphate, CRS and a couple of other items to brew an average bitter.

I think Vossy who's water is probably from the same source found these additions cured his haze problems...which about 25% of my brews suffer from.

I'm brewing this week-end, with additions, so I'll let you know in due course if the additions make any difference.

[BarnsleyBrewer]

mash - after about 5 or ten minutes. you're looking for pH5.2

cut them 2 or 3 times lengthways and you'll have 2 or 3 times as many.

if you're from yorkshire then please bare in mind that of you slice each one into 50 strips you may not be able to see the colour at all

I'll show you what tight is.... I'm a currant cutter and proud of it